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Effect of ethanol, acetic acid and hot water vapours on the shelf-life of guava (Psidium guajava L.)



Effect of ethanol, acetic acid and hot water vapours on the shelf-life of guava (Psidium guajava L.)



Acta Alimentaria Budapest 34(1): 49-57



Green, mature guava fruits (Banarsi Surkha cultivar) were exposed at atmospheric pressure to vapours of absolute ethanol and acetic acid for 2 h, and to hot water vapour for 10 minutes. Only ethanol vapour treatment proved to be promising in enhancing the shelf-life of guava fruits, as other treatments showed phytotoxic effect. Ethanol-treated fruits showed smaller weight loss and higher flesh firmness during storage.

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Accession: 011995644

Download citation: RISBibTeXText

DOI: 10.1556/AAlim.34.2005.1.8



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